Chana Dal

Ingredients;

3/4 cup chana dal
3 cups water
1/2 tsp tumeric

For tempering;
2 medium tomtoes, chopped
1/2 cup finely chopped onion
4-5 garic cloves, finely chopped
1 inch ginger, finely chopped
1 green chilli, finely chopped
2 Tbl oil
3/4 tsp cumin seeds
1/4 tsp red chilli powder
1/4 tsp
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala powder
salt
coriander leaves

Method;

First soak the lentils for an hour.
Take 3 cups of water and add to a pot along with the drained lentils. Cover and cook for 45 minutes to one hour until lentils are softened. Add more water if required.

Place 2 Tbl oil in a fry pan and fry cumin seeds for a few seconds until they splutter and then add chopped garlic until lightly brown.
Now add chopped onions and fry until golden, then add chopped tomatoes, ginger and chilli.
Stir well before adding dry spice powders.
Pour in the chana dal along with its stock.
Add more water if required and salt to taste. Simmer for 6-8 minutes to gain medium consistency.
Serve with rice.

Geoff Beattie's Rich Dark Fruit Cake

Ingredients

2 x 350g packets raisins

3 x 350g packets sultanas

1 x 350g packets currants

60 g cherries

60 g mixed peel

120g blanched almonds

Juice of 1 orange

4 Tbl rum

4 Tbl sherry

500 g butter

500 g brown sugar

10 eggs

1 Tbl treacle

1 dessertspoon coffee essence

2 Tbl vanilla

1 Tbl lemon essence

60 g self-raising flour

60 g plain flour

1/2 tsp ground cloves

1/2 tsp salt

Method

Soak fruit overnight. Cut raisins, and any large sultanas or cherries. Put the rum and sherry over the fruit, and the juice of the orange. Mix well, leaving almonds to add next day. Beat the butter and sugar until creamy. Add eggs. Beat well after each egg. Add treacle and essence. Add dry ingredients. Lastly, add fruit mixture. Mix well. Bake in a 25-28cm sq tin, lined with Glad Bake. Cook at 150°C for two hours, then reduce to 120°C for another four hours or until cooked. Wrap in heavy towel and leave to cool.